Recipe courtesy of Washoe Public House

Wild Boar Schnitzel with Rye Spaetzle and Pickled Mushrooms

Save Recipe
  • Level: Advanced
  • Total: 1 hr 50 min (includes cooling time)
  • Active: 1 hr 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Schnitzel:

4 wild boar tenderloins

1 cup seasoned all-purpose flour (see Cook's Note)

1 cup milk 

4 cups panko breadcrumbs 

2 tablespoons dried thyme 

1 quart frying oil 

Rye Spaetzle:

4 large eggs

1 cup all-purpose flour 

1 cup rye flour 

2 cups beer 

Kosher salt and freshly ground black pepper

2 tablespoons 75/25 blended canola and olive oil

2 cups arugula 

Zest and juice of 1 lemon

Pickled Mushrooms:

1 quart rice wine vinegar

1/2 cup fish sauce 

1/2 cup soy sauce 

1/2 cup sweet soy sauce 

One 4-ounce package fresh chef's mix mushrooms 

Gravy:

1 yellow or sweet onion, julienne

1/2 cup apple cider vinegar 

1 tablespoon cornstarch 

Kosher salt and freshly ground black pepper 

Directions

Special equipment:
a deep-frying thermometer; a spaetzle maker
  1. For the schnitzel: Butterfly the four tenderloins and set aside. Place plastic wrap over a cutting board, then place one butterflied tenderloin on top. Cover with another piece of plastic wrap. Pound the tenderloin with the smooth side of a meat tenderizing mallet to about 1/8-inch thick. Repeat with the remaining tenderloins and set aside.
  2. To bread the schnitzel set up three shallow pans big enough to fit the pounded tenderloins. Add the seasoned flour to one pan. Put the milk in the second. Combine the panko and dried thyme in the third. Working with one tenderloin at a time, dredge in the seasoned flour until evenly coated, move to the milk and coat evenly. Finally, coat each tenderloin completely with the panko. Set the breaded tenderloins aside.
  3. Heat the frying oil in a large pot or fryer to 350 degrees F. Fry the tenderloins until golden brown and crispy, 2 to 3 minutes. Remove from oil and let dry on a paper towel lined plate or sheet tray.
  4. For the rye spaetzle: Combine the eggs, all-purpose flour, rye flour and beer in a large bowl and whisk to combine. (The mixture should have the consistency of oatmeal.)
  5. Set up a bowl of ice water. Place a spaetzle dumpling maker over a pot of boiling salted water. Force the mixture through the maker using a spatula or bowl scraper. Let the spaetzle cook for about 1 minute, then remove from the boiling water and chill in ice water until cool. Remove from the ice water and lay on a clean kitchen towel to dry.
  6. Add blended oil to a large saute pan on high heat until just before smoking. Add the spaetzle and let cook, undisturbed, until the bottoms are golden. Flip the spaetzle using a large flat spatula and add the arugula, lemon zest and juice and season with salt and pepper to taste. Saute the ingredients together for about 1 minute, then remove from heat.
  7. For the pickled mushrooms: Combine rice wine vinegar, fish sauce, soy sauce, sweet soy sauce and 1 quart cold water in a pot and bring to a boil. Add mushrooms to a bowl. Pour liquid over the mushrooms, then set aside and let cool.
  8. For the gravy: Add onion to a saucepot with apple cider vinegar. Whisk together cornstarch with 1/2 cup cold water in a bowl to make a slurry. Bring onions to a simmer, then pour in cornstarch slurry. Cook, stirring constantly, until the gravy thickens. Turn off the heat and set aside. Season to taste.
  9. Serve the schnitzel over a generous portion of spaetzle. Pour gravy around the schnitzel and garnish with pickled mushrooms.

Cook’s Note

Seasoned flour can contain as many dry spices and seasonings as you want. The more variety of spices and seasonings the better. Pickled mushrooms keep in an airtight container in the refrigerator for up to 2 weeks. They make a great snack! If you don't have a spaetzle maker, you can use a perforated pan.